DINNER

APPETIZERS
Escargot: garlic, parsley butter, breadcrumbs 16
Crab Cake: vegetable slaw, Harissa mayo 16
Shrimp Maisonette: mushroom, tomato, garlic butter, vin blanc 16
Duo of Salmon: citrus, pickled fennel slaw, purple potato salad, egg mimosa 16
Spring Ravioli: spring vegetables, light truffle sauce, red wine poached egg, arugula house made cheese 16
Charcuterie & Cheese Board: chef’s selection, cornichon, fig jam, whole grain mustard 25
                   
CAVIAR
Big Fish Farms: Kentucky Paddlefish Caviar, egg mimosa, onion crème fraiche, toast points 50g / 110

SOUP
French onion 8
Soup du jour 8                                                                                                     

SALADE
Beet: goat cheese: field greens, tomato, sherry vinaigrette 15
Salade Printaniere: local greens, spring vegetables, lardon, pistachios, etorki sheep cheese, banyuls vinaigrette 15

TARTARE*
Salmon: lemon dressing, egg mimosa 16               
Beef: Egg Mimosa 17                
                                                                                
MAC and CHEESE
leeks, mushroom, celery, bechamel
Lobster 22                                                                                                          
Duck Leg Confit 17                                                                                                 
Medley of Vegetables 15    
                                                                                           
ENTRÉES
Daily Vegetarian: composition of seasonal vegetables 24
“Table” Salmon: bacon wrapped, Israeli couscous, broccoli rabe, rainbow chard, oyster mushrooms, sauce vierge 34
Sea Scallop: spring pea risotto, fondue of leeks, wild mushroom fricassee, lobster cream 38
Local Chicken: cauliflower rice, asparagus, glazed carrots, cippolini onion, sauce morrel 38
Seared Duck Breast: Anson Mills heirloom grits, fennel, beech mushrooms, snow peas, green peppercorn poivrade 38
"Table” French Castle: fresh ground beef, bleu cheese, bacon, caramelized onions, harissa slaw, tomato, brioche, frites 25
Rack of Lamb: medley of beans, haricot vert, shiitake mushroom, merguez, herb jus 50
Steak Frites: 10 oz ribeye, sauce forestiere, frites 36

*The consumption of raw or undercooked meats, poultry, fish, seafood, shellfish, or eggs may increase your risk for foodborne illness.